This recipe has been one of my favourites in recent months as it's a combination of slow cooked comfort food and something a bit more exotic. The crispy skin of the duck with the irresistible soft meat underneath is mouth watering. Just remember to save those braising juices for a delicious noodle soup! —Mil Hare
2 inch piece
Dried Chillies ((fewer if you don’t like heat, more if you really do)
Begin by prepping the aromatics that will flavour your cooking liquor. Slice the onion, cut the ginger into matchsticks and cut both the garlic cloves and chilies in half lengthways. Because this is low and slow everything can be kept chunky and casual.
Saute the aromatics until soft before adding the bay leaf and Chinese five spice.
Drop in the duck legs and cover with chicken stock and the other wet ingredients.
Bring to the boil then simmer in the oven for 1 hour. Leave the lid on for the first 40 minutes, before leaving it uncovered for the last 20.
Once your time is up remove the duck and place skin side down on a plate to cool. Meanwhile turn the oven up to 200°C/392°F.
To crisp up the duck’s skin – a key and very important step – brown the duck in the oven for about 10 minutes before finishing under the grill for a further 10. The duck should remain a reasonable distance from the grill – you don’t want it to smoke and burn, but you do need it to render out some of the fat whilst crisping up the top layer.
Whilst the duck finishes wash the pak choi and cut them in half lengthways.
Heat the toasted sesame oil in a frying pan over a high-medium heat, and add the pak choi in when hot, cut side down.
After about 3 mins, or when the cut side has started to turn golden, add a splash of water to the pan to steam the uncooked greens.
Once the water has evaporated season with a little soy sauce and serve alongside the duck.
Carbs of choice here would happily be rice or crispy garlicky potatoes.